Chocolate Hazelnut Chip Cookies

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1/2 cup Jif® Chocolate Hazelnut or Mocha Cappuccino Flavored Spread
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 ounce) package semi-sweet chocolate chips
• 1 cup coarsely chopped hazelnuts (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Line baking sheets with parchment paper or leave them ungreased.

2. In a large bowl, beat the shortening and light brown sugar together until creamy and smooth.

3. Beat in the milk, vanilla extract, egg and chocolate hazelnut spread until fully combined.

4. In a separate bowl, whisk the flour, salt and baking soda together. Add to the wet mixture and stir until just combined.

5. Stir in the semi-sweet chocolate chips and the chopped hazelnuts, if using, until evenly distributed through the dough.

6. Drop rounded tablespoons of dough onto the baking sheets, leaving about 2 inches between each cookie.

7. Bake one sheet at a time for 8 to 10 minutes, until the edges are golden but the centers still look soft.

8. Let the cookies cool on the sheet for 2 minutes, then move them to a wire rack to cool completely.